Today’s recipe is something I’ve been eating for as long as I can remember: Belgian meatloaf with sour cherries, an absolute delight to have as a warm lunch during the weekend! The delicious sour cherries along with the soft and warm meatloaf is just a perfect combination. Everyone makes the meatloaf in their own way, some add mushrooms or mustard or only use pork mince but it pretty much comes down to what you want to serve along with it. If you’re going for potatoes and beans you should consider adding mushrooms but since we are going for some lovely sour cherries, you really don’t want to mix it up with mushrooms or mustard. Just a couple of spices and the right kind of mince is all you need to make this meatloaf recipe spectacular!
Belgian meatloaf with sour cherries
- 500g mixed mince, ideally pork & veal
- 1 shallot
- 2 small eggs
- 125g dried breadcrumbs (panko), can be gluten-free
- 500g jarred sour cherries in syrup ("Krieken" in Belgium, also called Morello cherries outside of Belgium)
- 1 tablespoon of corn starch
- 2,5 tablespoons of parsley, preferably fresh but dried also works
- pepper & salt
- 2 knobs of butter, can be dairy-free
- Optional: a tablespoon of raw sugar
Preheat the oven to 185°C Fan.
The preparation of this dish is really easy. Simply mix together eggs, mince, breadcrumbs, parsley, a few grinds of pepper and just a bit of salt. You don't want your meatloaf to be too wet, if it is add a tablespoon of breadcrumbs at a time until it's not as wet anymore. You don't want it too dry either of course, it's harder to fix if it's too dry.
Once all the ingredients are mixed together nicely, use your hands to knead it all together into a loaf. Spread some butter on the top of your meatloaf and on the bottom of an oven dish, this will prevent your meatloaf from cracking.
For each 1/2kg of mince you use, you'll need half an hour for the loaf to be done. Keep it in the oven until there's a lovely crust all around and check the middle to make sure your mince is completely done. It only takes a couple of minutes to make the cherry sauce so simply wait until your loaf is almost ready before starting with this next step.
Put the cherries with the syrup in a small pot and heat it up.
Once the sauce starts to boil, mix the cornstarch with the water and add it to the cherries. Mix it together until your sauce is thick enough. Taste the sauce, if it's too sour for you, you can add a tablespoon of raw sugar. I always add a couple myself as I have a sweet tooth.
This recipe is best served warm, but you can easily reheat the mince in the oven and the cherries in the microwave if needed.